Method

• Make the dressing by putting the lemon juice, onion, mustard, salt, sugar and mint in a mortar and pestle or use a hand-wand and pulse briefly to combine
• With the motor running, drizzle in the olive oil until it is thick
• Slice the fennel as thing as possible with a sharp knife or if you happen to have a mandolin,shave the fennel into 2mm slices starting from the bottom of the bulb
• Don't worry about coring the fennel bulb, it's unnecessary
• Chop some of the fennel fronds as well to toss in with the salad
• Toss with the fennel and marinate for at least an hour
• Serve this salad either cold or at room temperature